• Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 4 minutes
    • Mediterranean
    • Vegetarian

    Asparagus Houmous

    Recipe Information

    Ingredients
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    2 x 170g Packs Asparagus

    1 x Tin Chickpeas

    3 x Cloves Garlic

    1 x tsp Paprika

    1 x Flat tsp Ground Cumin

    Juice from ½ Lemon

    35g Crunchy Trail Seed Mix

    1 x Pot Growing Coriander

    80ml Olive Oil

    Sea Salt

    Black Pepper

    Method

    Peel and chop the garlic roughly.

    Trim the cut ends of the asparagus and discard.

    Chop the rest into chunks – keep back a few of the tips for garnish.

    Put the asparagus into some boiling salted water along with the garlic and cook for about 4 mins - then drain well.

    Drain the chickpeas.

    Chop the coriander roughly.

    Put the chickpeas, asparagus and garlic, paprika, lemon juice, ground cumin, trail seed mix, coriander and olive oil into a food processor – season with some salt and pepper – blitz until well ground.

    Serve decorated with the asparagus tips – alongside some warmed pitta bread

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